Green Hummus

Green Hummus with Pistachios, Basil, and Matcha

A dear friend just brought some delicious tahina from Haifa so I prepared my favourite hummus with pistachios. Enjoy!

250 g dried chick peas

150 g pistachios (unsalted)

1 lemon (juice)

200 g tahina

1 bunch of basil

2 teaspoons of salt

2 teaspoons of cumin

2 teaspoons of curry powder (indian)

1 teaspoon of matcha (powdered green tea)

2 tablespoons olive oil

1 cup of water (add the water chickpeas were cooked in)

Soak the chick peas the night before in plenty of cold water

Next morning discard the water, rinse the chickpeas well, drain and cook them in plenty of water in a covered pot (low heat) for about 90 minutes till they are soft. Drain the chickpeas but don’t thow away the water.

Combine all the ingredients in a blender and pulse for a few minutes until the paste is smooth. Taste and add some more salt if necessary.

Before serving pour a generous amount of olive oil on top, add some pistachios and cumin for decoration purposes. Hummus keeps in the fridge for 3-4 days.